The Smart Girl's Guide to Ordering Wine with Dinner

Avoid Wine List Traps

Avoid Wine List Traps

Restauranteurs bank on your insecurity when it comes to navigating a wine list. Most amateurs play it safe by choosing the second cheapest wine on the list. Thats where many venues put their high profit bottlesthe shabby stuff they want to get rid of. House wines are also never a good choice, as theyre purchased for their price and not their value or taste. Avoid these money traps by figuring out the average bottle price on the listthen stay near the median price for the best bang for your buck.

Red = Heavy, White = Light

Red = Heavy, White = Light

Everyone knows the old saw about pairing red wine with red meat and white wine with white meat. But what about seafood and pasta entrees? As a rule, order reds with heavier meals (braised chicken, roasted turkey) and whites with lighter fare (poached salmon, antipasto). Beware: Neither goes with spicy cuisine, since it ruins the taste. If your meal will have some kickthink chili rubs and curriesorder a sweeter wine like a Riesling to tame the spiciness of the food.